Drop by drop, then in a thin stream, the oil turns garlic and yolk into a thick aïoli; Domaine Salvator’s Durance Olive Oil, an organic Haute-Provence PDO oil with notes of cut grass, green apple and raw artichoke, gives it a bold, pungent character.
Serves 6 · 20 min
- Crush 3 garlic cloves to a paste with a pinch of salt.
- Whisk in an egg yolk at room temperature.
- Add 1 cup (250 ml) of Durance olive oil drop by drop, then in a thin stream, whisking by hand until thick.
- Finish with a squeeze of lemon and serve with steamed vegetables, cod and hard-boiled eggs.
The star of this recipe: Durance Olive Oil, by Domaine Salvator.
